Salads

Coastarica Sundae’s {Mexican Salad for large group} (Melodie)

Meat:

1 lb. hamburger                                                

1 med. Onion - chopped                              

3 cups water                                               

2 tsp. sugar                                                  

1 tsp. oregano                                             

1 tsp. cumin                                               

1/8 tsp. garlic powder 

1- 8 oz. can tomato sauce

1- 6 oz. tomato paste (or can use 2 cans tomato sauce instead of paste)

1 tsp. chili powder

1/4 cup raw rice

Meat:  Brown hamburger and onion and drain.  Add remaining ingredients to pan, simmer uncovered 45 minutes or more until thick.

For 50 people:

4- 15 oz. bags Fritos

4 batches meat

8 lbs. shredded lettuce

5 lbs. grated fine cheese

15 medium tomatoes - chopped

5 bunches green onion - chopped

4 can sliced olives

10 small avocados - chopped

4 cartons sour cream

Serve buffet style.

Mango Quinoa Salad (Stefanie)

2 cups prepared quinoa (This is 1/2 cup dry. Extra tasty cooked in chicken broth)

1- 14 oz. can black beans, drained and rinsed

1 medium mango, peeled and diced

1 red bell pepper, diced

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 cup)

4 TBS. red wine vinegar

3 TBS. extra virgin olive oil

1-2 TBS. fresh lime juice, to taste

salt and freshly cracked black pepper, to taste

Place cooked quinoa in a large bowl. Add black beans, mango, red pepper, green onions, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

Mom’s Potato Salad (Debbie)

6 - 8 red potatoes

3 - 4 hard boiled eggs

Green Onions

3/4 cup celery

1 cup of mayo or until salad is “wet”

1 tsp. mustard

Salt and pepper, to taste

Dice potatoes, boil, drain, and add to large bowl. Dice eggs and add to bowl. Dice green onions. Chop celery and add to bowl.  Add mayo and mustard along with salt and pepper. Mix until “wet” enough.

Spencer’s Pasta Salad

1 bag of spiral or tube noodles cooked and chilled

1- 8 oz. package of mozzarella cheese

1 small can of minced olives

1 can of large olives, drained

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1 bottle of Wishbone Italian Dressing

Cook noodles, drain, and chill until they are cold. Add mozzarella cheese and olives. Finely chop green and red bell peppers and add to pasta salad. Add dressing to coat all noodles.

Sweet Pasta Salad (Andrea)

2 bags of bow tie pasta                                         

1 cup mayo                                                           

1 bottle Kraft Coleslaw dressing                            

1 roasted chicken picked and chopped                           

1 cup craisins                                                       

2 small cans crushed pineapple                             

1 cup red grapes, sliced

1 bunch green onions chopped

1 can water chestnuts, chopped

2 cans mandarins

3 stalks celery diced

Cashews

Cook pasta and rinse in cool water.   Mix all remaining ingredients and serve with cashews on top.

- Chicken –

BBQ Chicken Salad (Debbie)

Chicken:

4 boneless skinless chicken breasts                         

1 TBS. olive oil                                                     

1 TBS. fresh garlic, mined

1/4 cup soy sauce

1 1/2 tsp. salt

Salad:

1- 8 oz salad mix (carrots, cabbage, etc)                

1 head romaine lettuce                                        

10 sprigs cilantro                                                  

1/2 bulb jicama                                                   

3/4 cup black beans                                               

3/4 cup of corn        

2 1/2 cup shredded Jack cheese                 

2 tomatoes                              

6 green onions, chopped

1 cup ranch dressing

Tortilla chips

Chicken:  Preheat oven to 350°. In mixing bowl, prepare sauce by combining olive oil, garlic, soy sauce, and salt. Place chicken in a pan or cookie sheet.  Pour sauce over chicken breasts and marinate for 20 minutes.  Bake for 40 minutes or until done. Cool chicken in the refrigerator. Once cool, cut into 1/2” cubes.  Pour BBQ sauce over the chicken and toss to coat it. Set aside.

Salad:  Rinse and dry salad mix, romaine lettuce, and cilantro. Chop romaine and cilantro. Mix together in a large bowl with the salad mix.  Wash and peel jicama. Cut into thin strips and set aside. Rinse and drain beans and corn.  Rinse and dice tomatoes. Add jicama, beans, corn, and jack cheese to the lettuce mixture.  Top with tomatoes, chicken, and green onions. Serve with ranch dressing and tortilla chips on the side.

Chicken Salad (Grandma Morgan)

4 cups chicken - baked and seasoned

1 cup mayonnaise (low-fat not as good)

2 TBS. lemon juice

1 TBS. Worcestershire sauce

1 - 2 cups Green and Red Grapes - sliced in half

3/4 cup Almonds (slivered)

1- 1 1/2 cups Celery - chopped

Chop or tear chicken into bite-sized pieces.   Combine all ingredients and chill.  Can also be used as filling in chicken salad sandwiches.

3 Cheese Chicken Caesar Salad (Debbie)

2 chicken breasts

Caesar dressing

Italian Caesar dressing

Romaine lettuce

Red/Green Leaf Lettuce

1 box of restaurant style croutons

Blend of cheese - Asiago, Romano, parmesan

Cut up chicken breast into small bite size pieces. Place into ziploc bag with Caesar dressing and marinate. Sauté chicken, putting more Caesar and Italian dressing into pan. Put chicken aside and let cool.  In a large bowl, break up lettuce, add mixed cheese, Italian Caesar dressing (little is better), croutons, and chicken.  Wrap bowl with saran wrap and shake until blended.  Add more cheese to taste.

Chinese Chicken Salad (Melodie)

Salad:

1 head lettuce, cabbage or 2 romaine hearts - cut up

1/2 lb. chicken breasts - cooked and seasoned

2 TBS. sesame seeds

Top Ramen noodles - uncooked and broken up

4 green onions chopped

2 TBS. slivered almonds - toasted

Optional:  cashews, mandarin oranges

Dressing:

1 tsp. salt                                                     

2 TBS. sugar                                                  

1/4 cup oil                                                   

3 TBS. vinegar

1/2 tsp. pepper

2 – 3 drops sesame oil (opt)

lemon juice – to taste (opt)

Prepare salad by tossing all ingredients together in large bowl.  Mix dressing ingredients together and pour over salad.

Chinese Chicken Salad (Debbie)

Romaine Lettuce                                                    

Green Leaf Lettuce                                                 

Iceberg Lettuce                                                     

Carrots                                                                 

Celery                                                                  

Green Onions                                                                

Red Onion                                

Water chestnuts

Almonds

Cooked shredded chicken

Chinese noodles

Costco Sesame Seed Dressing

Cut lettuces - 1/3 of each.  Dice carrots, celery, green onion, and red onion. Add to salad. Drain and add water chestnuts. Add almonds. Add shredded chicken. Add noodles. Top with dressing.

Chicken Tender and Brown Rice Salad (Melodie)

Chicken:

1 1/4 lbs. chicken tenders or chicken

1/4 cup olive oil                                                    

1/2 tsp. salt

1/4 tsp. black pepper

Salad:

4 cups cooked brown rice                                  

1 cup diced celery                                        

1/2 cup red onion                                         

1/4 cup chopped green onion                       

1 cup diced red bell pepper                          

1/2 cup toasted almonds, chopped 

1/4 cup shredded Parmesan cheese

1/4 cup dried cranberries

1/3 cup chopped fresh basil

1/3 cup chopped Italian parsley

                            

Dressing:

3/4 cup olive oil                                          

3 TBS. apple cider vinegar                                      

1 - 3 TBS. Dijon mustard, to taste                  

1 tsp. salt                            

3 cloves garlic, minced                         

3 TBS. honey

1 tsp. black pepper

Cut chicken into bite size pieces.  In medium-sized skillet over medium-high heat, warm olive oil.  Sprinkle chicken with salt and pepper, add to pan and sauté 4 - 6 minutes per side, until cooked through.  Baking the chicken will cut down on fat a little.  Remove chicken from pan and set aside.  When chicken is cool, dice into 3/4 inch cubes.

In serving bowl, mix together salad ingredients.  Stir well to combine.  In small bowl combine olive oil, garlic, apple-cider vinegar, honey and mustard.  Stir well to blend.

Add chicken to rice mixture.  Slowly add dressing to cover, tossing to coat well.     

Won Ton Chicken Salad (Spencer)

Salad:

1/2 head iceberg lettuce

1/2 head green leaf lettuce

2 - 3 green onions - chopped

1 can sliced water chestnuts

1/2 pkg. wontons (fry - can freeze leftover fried wontons for future use)

4 cooked chicken breasts (chopped)

Dressing:

1/2 cup sugar                                               

1/2 cup oil                                                  

1/2 tsp. pepper

2 tsp. salt

1/2 cup rice vinegar

Chop or tear lettuces.  Mix together salad ingredients.  Mix dressing and pour over salad just before serving. 

- Fruit & Dessert Salads–

Ambrosia Salad (Grandma Morgan)

1 cup sour cream                                         

1 cup marshmallows                                    

1 cup coconut

1 cup pineapple (tidbits)

1 cup mandarin oranges

Mix together and chill.  Grandma often would serve this with her orange jello.  If she used a mold, with a hole in the center, she would put this in the middle.

Cranberry Fruit Salad (Tiffany)

1 lb. washed raw cranberries                                  

1 1/2 cups sugar                                                   

1 small pkg. miniature marshmallows                    

2 large bananas cut small

2 cups diced apples

1 cup pineapple tidbits (well drained)

1 pint whipping cream

Sugar – to taste

Vanilla – to taste

Grind cranberries.  Add sugar and marshmallows.  Mix together well, cover, and place in refrigerator overnight.  Add bananas, apples and pineapple to chilled salad.  Whip whipping cream.  Add sugar and vanilla to cream.  Mix whip cream mixture into salad.

Finger Jello (Melodie)

2 1/2 cups boiling water                                

2/3 cup cold water                                        

1/4 cup sugar                                                         

2 pkg. Knox gelatin

6 oz. gelatin (any flavor)

1 tsp. lemon juice

Dissolve Knox gelatin, then gelatin and sugar in boiling water.

Frogeye Salad (Jannie)

1 1/3 cups Acini di pepe

1- 20 oz. pineapple chunks (drained - save juice)

1 3/4 cup milk

1/4 cup sugar

1 pkg. instant vanilla pudding

1 8 oz. can crushed pineapple (drained)

2 cans mandarin oranges (drained)

8 oz. frozen whipped topping

3 cup miniature marshmallows

1/2 cup flake coconut

Cook pasta, drain, and rinse with cold water.  Reserve 1/4 cup pineapple juice.  Mix pineapple juice, milk, sugar, pudding 1-2 minutes, until blended well.  Add pasta and let stand for 10 minutes.  Then add remaining ingredients.  Refrigerate until cold.

Fruit Dressing (Grandma Morgan)

Juice & zest (peel) from 1 lemon

1 egg

3/4 cup sugar

1/2 cup whipped cream

Cook and stir in double boiler until thick.  When cooled fold in whipped cream (Heavy cream, whipped works better than Cool Whip).

Frozen Fruit Cocktail (Grandma Morgan)

2 tsp. fruit fresh powder

20 peaches (peeled and cut into bite-sized pieces)

20 pears (peeled, cored and cut into bite-sized pieces)

1/2 cup lemon juice

1 1/2 cup frozen orange juice concentrate

20 oz. crushed pineapple (or can use pineapple chunks)

2 cans pineapple tidbits (or can use pineapple chunks) 

1 lb. grapes (1 quart)

2 cups sugar

Mix together fruit fresh, lemon juice, orange juice, sugar and pineapple.  Then add peaches and pears.  Mix gently, then put in freezer containers and freeze.  Makes about 14 pints.

Fruit Compote (Grandma Morgan)

2 tsp. corn starch

1 TBS. water

4 cups frozen mixed berries with juice, thawed 

(5 cups of fruit total if you add other fruits)

1 cup sugar or 3/4 cup honey

finely grated zest of 1 lemon

In small bowl, add cornstarch and water and stir to dissolve; set aside. In a medium saucepan combine thawed berries with juice, sugar and lemon zest. Heat over medium-high until sugar dissolves and the mixture comes to a boil; stir often.  Just before boiling, small bubbles form along the edge of the pan, this is when you want to stir in the cornstarch mixture. Let the fruit mixture boil for one minute to allow the cornstarch to cook; DO NOT overcook the fruit or it will begin to break down.  Remove from heat; it will thicken as it cools.  Serve the fruit compote at room temperature or warmed slightly. (Grandma would sometimes serve it cold as a fruit dish for dinner.  Grandma would also often add other seasonal fruit like nectarines).

Orange Sherbet Jello (Grandma Morgan)

2- 3 oz. pkg. Orange Jello                                    

1 cup boiling water                                      

1 pint orange sherbet                                            

1 can mandarin oranges, drained (opt.)

1 cup heavy cream, whipped

(works better than Cool Whip)

Dissolve gelatin in boiling water. Add sherbet and mix well.  When partially set, add mandarin oranges and fold in whipped cream.  Pour into mold or bowl and chill.

Pretzel Salad (Melodie)

12 oz. pkg. cream cheese                             

1 1/4 cup sugar                                            

2 2/3 cups coarsely chopped pretzels                                                  

3/4 large carton cool whip

1 large (6 oz.) pkg. strawberry jello

2 cups pineapple juice heated

1 large pkg. frozen strawberries

Preheat oven to 400°.  Cream together cream cheese and sugar.  Set aside.  Mix pretzels and  butter and press into 9 x 13 inch pan.  Bake 10 minutes.  Spread cream cheese over pretzels.  Spread cool whip on top cream cheese.  Let chill 30 minutes.  Dissolve jello into pineapple juice.  Add frozen berries.  Allow to set slightly.  Spread jello and berries on cool whip.  Refrigerate.  Can use no-bake cheese cake mix in place of cream cheese.

Red Hot Cinnamon Salad (Melodie)

1/4 cup red hot cinnamon candies                         

1- 20 oz. crushed pineapple well-drained                

1- 8 oz. carton cool whip

2 cups marshmallows

Mix together red hots and pineapple the night before. Refrigerate.  Next day add cool whip and marshmallows.

Snicker Salad (Spencer)

6 red or green apples

3 or 4 Snickers bars

1 tub of whipped cream

1 cup of walnuts (optional)

Dice apples and Snickers bars into small pieces. Mix in whipping cream and walnuts. Refrigerate and serve.

- Green Salads -

Broccoli Salad (Jannie)

Salad:

4 cups broccoli  - chopped                                              

1/2 cup craisins                                                      

1/4 cup bacon  - cooked and chopped                              

1 cup celery - chopped

1/2 cup cashews

1/2 cup red onion - chopped

Dressing:

2/3 cup Miracle Whip

1/2 cup sugar

2 TBS. cider vinegar

Mix together salad ingredients.  Mix together dressing ingredients and pour over salad.

Cobb Salad (Debbie)

1 stalk of romaine lettuce

1/2 cup of cabbage (sliced)

1/4 cup carrots (sliced)

Tomatoes (as much as desired)

2 - 3 hard boiled eggs - diced

3 - 4 strips of bacon - diced

1 small can of olives (sliced)

Croutons

Dressing of Choice

Cut up lettuce, cabbage, carrots, and tomatoes. Add to bowl. Add diced eggs and cheese. Add diced bacon. Add olives and croutons. Add dressing of choice.

  

Cucina! Cucina! Green Salad (Melodie)

1 head lettuce, chopped

1 2/3 cup diced chicken

4 Roma tomatoes chopped

5 oz. dry salami or chopped ham

3/4 cup grated Mozzarella cheese

1/2 cup parmesan or Provolone cheese

8.5 oz. (one small can) Chick peas or Garbanzo beans

1 bunch fresh basil - 1/3 cup chopped

1 bunch green onions

1 cup Italian Dressing

Mix ingredients in large bowl.  Toss with dressing.

Cucumber Salad (Debbie)

2 - 3 cucumbers (Persian cucumbers taste sweeter than a regular cucumber and are available at Trader Joes and you can use the entire container - usually about 6).

Cherry Tomatoes or Roma tomatoes

Carrots - diced

~1/4 cup of Corn

Lettuce

Brianna Strawberry vinaigrette dressing

Cut cucumber in small bite size pieces. Cut cherry tomatoes in half or dice Roma tomatoes. Dice carrots very small like a garnish.  Add as much as desired.  Add corn. Cut a little bit of lettuce and add to salad. Add dressing and mix until everything is coated.

Northwest Autumn Salad (Melodie)

Salad:

1 head red leaf lettuce

1 head Bibb lettuce

2 red delicious apples

3/4 cup glazed pecans chopped

3/4 cup blue cheese (or gorgonzola cheese), crumbled

Dressing:

1/2 cup walnut or vegetable oil

1/4 cup cider vinegar

2 TBS. Shallot, minced

2 TBS. Lemon juice, freshly squeezed

1 TBS. Maple syrup

1/4 tsp. Salt

1/4 tsp. Fresh ground pepper

Glazed Pecans:

1/8 to ¼ cup butter or margarine

½ to ¾ cup light corn syrup

2 TBS. water

1 tsp. salt

1 lb. pecans

(Line a baking sheet with foil and spray with Pam.  Combine butter, corn syrup, water and salt in a medium saucepan and bring to a boil.  Add pecans and stir to completely coat nuts.  Spread nuts evenly on lined baking sheet. Bake for 1 hour, stirring every 10 min.  Cool and serve.

Tear lettuce into bite-sized pieces and place in large salad bowl.  Cut apples into very thin wedges and place on top of greens.  Sprinkle pecans and blue cheese evenly over salad.  Mix dressing, and shake.  Drizzle dressing over salad, or use Raspberry Vinaigrette. Toss gently and serve immediately.

  

Spinach Salad (Melodie)

Salad:

1/2 cup sliced almonds                                           

3/4 cup sugar                                                        

1 bunch of spinach                                                 

2 heads romaine lettuce                                        

1 purple onion - sliced

3/4 lb. Mushrooms

2 cans mandarin oranges

1 lb. Cooked chopped bacon

Dressing:

1 1/2 cups vegetable oil                                         

2/3 cup white vinegar                                          

2 TBS. grated purple onion                                               

2/3 cup sugar

1 1/2 tsp. Salt

1/2 cup raspberry jam (frozen is best)

Prepare nuts by cooking nuts in frying pan with sugar.  Cook over medium heat until sugar coats the nuts.  You may need to add more sugar.  Mix together remaining salad ingredients in large bowl.  Blend dressing ingredients in blender until mixed.  Taste and see if more jam is needed or any raspberry vinaigrette.  Just prior to serving, pour over salad.  Top with nuts.

Strawberry Walnut Salad (Debbie)

1 head of romaine lettuce                                     

1 head of green leaf lettuce                          

1 lb. container of strawberries                     

3 green onion, chopped                               

1 avocado, diced            

Feta Cheese          

Chopped walnuts or sliced almonds    

Diced apple (opt.)

Briannas Strawberry vinaigrette dressing

       

Clean, rinse, and cut lettuces.  Add to bowl and cut strawberries and onion. Add to salad. Add avocado. Sprinkle feta cheese over salad. Add walnuts or almonds. Add apple (optional). Add dressing.

Nutty Salad (Debbie)

Salad:                                                                   

8 TBS. slivered almonds                                          

2 TBS. sesame seeds                                              

1- 8oz pkg. of shredded cole slaw                           

6 green onions, chopped                                      

2 pkg. Top Roman noodles                                               

Dressing:

1/2 cup vegetable oil

8 TBS. rice vinegar

4 TBS. sugar

2 tsp. salt

1 tsp. pepper

Mix together dressing ingredients.  Brown almonds and sesame seeds and set aside for 5-10 minutes and let cool.  Mix cole slaw and onions in large bowl, add almonds and sesame seeds. When serving, break top ramen noodles over mixture.  Pour dressing into mixture and mix again.

Waldorf Salad (Stefanie)

8 - 10 red and green apples chopped                      

1/2 cup apple juice                                              

1 tsp. wassail spice                                                 

3 - 4 stalks of celery chopped                                 

4 TBS. cinnamon                                                          

2 tsp. nutmeg

1/2 quart heaving whipping cream

1/2 cup sugar

1/2 cup sour cream

Nuts:

4 TBS. sugar

4 TBS. brown sugar

2 TBS. water

2 cups pecans  

Salad: Soak chopped apples in apple juice and wassail for about 2 - 3 hours.  Drain.  Add celery.  Sprinkle apples with 2 TBS. cinnamon and add the nutmeg.  Stir in whipped cream, sugar and sour cream into apples.  Chill.                                                

Nuts: Boil sugars and water 3 minutes.  Add pecans.  Toss in sugar and remaining 2 TBS. cinnamon.  When nuts are cooled add to salad.